Instructions

• Preheat the oven to 390°F (200°C).
• Place the carrots, onion, oyster mushrooms, porcini mushrooms, garlic and tomatoes into a food processor and blitz until very finely chopped. You may need to do this in batches, depending on the size of the food processor bowl.
• Put the chopped vegetables into a large, high sided, oven proof dish, along with the olive oil, miso paste, harissa paste, tomato puree, tamari and cumin seeds. Mix well and cook for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
• Reduce the heat in the oven to 375°F (190°C).
• Add all the remaining ingredients to the dish and stir well. Cover the dish with tin foil and cook for a further 40 minutes. Remove the foil and place the dish back into the oven to cook for 5 minutes.
• Remove the dish from the oven and set aside on a wire rack to rest for 15 minutes to allow the sauce to be absorbed into the vegetables a little before serving.
• Serve with tagliatelle or your favorite pasta (not included in nutritional breakdown).